Thursday, May 28, 2015

Chocolate Chip Cookie Dough Truffles

I love chocolate chip cookie dough. And, for me, a great way of eating cookie dough is in a truffle. I love Chocolate Chip Cookie Dough Truffles. There are many recipes out there and I've posted a few before, but here's an easy favorite--and it doesn't use raw eggs, so no worries!


1/3 cup sweet butter, softened
1/3 cup brown sugar
2 1/2 tsp vanilla
1 cup all-purpose flour
1 cup milk chocolate chips
2 cups semi-sweet chocolate chips or chopped dark chocolate (for dipping)
Sea salt

Line baking sheet with wax paper or parchment.
In bowl mix together butter, sugar and vanilla. Add flour and mix until just combined. Fold in milk chocolate chips.
Make one inch balls with dough and place on baking sheet. Freeze for about 30 minutes.
When dough is firm, melt semi-sweet chocolate chips in microwave or top of double boiler.
Dip cookie dough in chocolate with fork, two spoons or dipping tool.
Tap off excess chocolate.
Put back on lined baking sheet. Sprinkle with sea salt.
Put back in freezer to harden.
Store in refrigerator.

Wednesday, May 27, 2015

Social Hit! Retro Chocolate Ice Box Cake

I just love the Baker Ads and recipes from the 30s and 40s, especially the 'story' ads. This one if about "How 'That Little Mrs. Bundy' got to be 'Such Friends' with the Banker's Wife."  This Chocolate Ice Box Cake 'broke the ice' and cemented their friendship.. but why would she want to be friends with someone this 'stiff and snobbish'? Well, Mrs. Bundy sure was a 'social hit!'


1 package Baker’s German’s Sweet Chocolate, melted
1-1/2 Tbsp water
1 egg yolk, unbeaten
1 Tbsp confectioners’ sugar
1/2 cup whipping cream
1 egg white, stiffly beaten
12 ladyfinger halves

Blend melted chocolate with water. Add egg yolk and beat until smooth. Mix in sugar.
Whip cream and fold into chocolate.
Fold in beaten egg white.
Line 8 x 4 x 3-inch loaf pan with wax paper.
Layer wafers with chocolate mixture.
Chill overnight.
Serves 5 (really -5? would that be the parents and 3 children? or Mrs Banker?)

Tuesday, May 26, 2015

Rustic Cherry Tart

Photo: Chukar Cherries
Today is National Cherry Day! (FYI: There's more than one cherry day!) I love Chukar's Cherry Pie Filling  - both the sweet and the sour - and I use both a lot when I don't have fresh cherries. Here's a recipe from the Chukar Cherries site that is just fabulous! This recipe uses the Sweet Cherry Pie Filling.


2 cups all-purpose or whole wheat pastry flour
1/2 tsp salt
1 Tbsp cane sugar
12 Tbsp unsalted butter, cold and cut into small pieces
1/2 cup very cold water
1 egg beaten
2 Tbsp large sugar crystals (course sugar)
Sweet Cherry Pie Filling

Combine dry ingredients and cut-in cold butter using pastry hand blender. Add a few tablespoons of icy water (just enough to bind dough) and refrigerate for several hours, covered.
Divide dough into 12 equal parts.
On floured surface, roll pastry dough into 7-inch diameter circles and spoon cherry filling into center. Gather the edges of the dough toward center and pinch edges.
Brush pastry edges with beaten egg and sprinkle with sugar crystals.
Bake at 400 degrees for 20-25 minutes until centers are bubbly and crusts are golden.

HINT: Pastry works best when all ingredients and utensils are very cold. Yields twelve 3-inch tarts.